CBK-210 INSTRUCTION AND RECIPE BOOKLET

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CINNAMON SWIRL BREAD

White Program | Delay Start Timer: No

1. In a small bowl, combine the Cinnamon Swirl ingredients, including the raisins if using. Reserve.

2. Put the dough ingredients in the order listed in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart

Custom Convection Bread Maker.

3. Press Menu to select the White program. Press Loaf Size and Crust Color to select both size and crust preference. Press Confirm to confirm choices and then

press Start/Stop/Pause to begin the program.

4. When paddle signal sounds, press Start/Stop/Pause to pause the unit; remove the dough and kneading paddle. Place the dough on a lightly floured surface.

Roll the dough out into a rectangle about ¼ inch thick. Sprinkle the cinnamon mixture evenly over the surface of the dough. Roll the dough into a tight

cylinder beginning with a short side, making sure the ends are tucked in and sealed. Place the dough back in the bread pan, seam side down, and press

Start/Stop/Pause to continue.

5. When the cycle is complete, remove the bread pan from the machine and transfer the bread to a wire rack to cool completely before slicing.

Nutritional information per serving (2-ounce slice):

Calories 149 (13% from fat) • Carb 29g • Pro 4g • Fat 2g • Sat. fat 1g • Chol. 18mg • Sod 156mg • Calc 26mg • Fiber 1g

To Prepare Using Rapid Program

Prepare ingredients for the 1- or 1½-pound loaf (this is not recommended for a 2-pound loaf), replacing the yeast with 1½ teaspoons of rapid-rise yeast

for the 1-pound loaf or 2¼ teaspoons of rapid-rise yeast for the 1½-pound loaf. Secure the bread pan in the unit and press Menu to select the Rapid program.

Press Start/Stop/Pause to begin the program and then continue with Step 4 in recipe above.

INGREDIENTS LARGE 2-POUND LOAF MEDIUM 1½-POUND LOAF

Cinnamon Swirl

Granulated sugar ¼ cup (50g) 3 tablespoons (38g)

Ground cinnamon 2 teaspoons 1½ teaspoons

Golden raisins (optional) ²⁄

cup ²⁄

cup

Dough

Whole milk, room temperature 1 cup (242g) ¾ cup (182g)

Unsalted butter, room temperature, cut into ½-inch pieces 2 tablespoons (29g) 1½ tablespoons (22g)

Egg, large, room temperature 1 1

Kosher salt 1 teaspoon (6g) ½ teaspoon (3g)

Granulated sugar 1 tablespoon (13g) 1 tablespoon (13g)

Unbleached all-purpose flour 3½ cups (490g), plus more as needed 2½ cups (350g), plus more as needed

Instant yeast 2 teaspoons (8g) 1¾ teaspoons (6g)

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INSTRUCTION AND RECIPE BOOKLET - Page 21